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Bebek Mropol

Bebek Mropol – Forkwise recipe card (illustration, no photo yet)
DinnerIndonesian⏱ 70 minServes 4MediumGluten-freeEgg-freeDairy-freeLactose-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 whole duck, cut into pieces
  • 2 cans coconut milk
  • 2 lemongrass stalks, bruised
  • 4 kaffir lime leaves
  • 4 bay leaves
  • 4 cloves garlic, minced
  • 4 shallots, minced
  • 2 red chilies, sliced
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp tamarind paste

Method

  1. Heat up a large pot over medium-high heat, and add the duck pieces skin side first to render the fat. Flip and cook until the duck is browned on all sides.
  2. Add the minced garlic, shallots, and sliced chilies to the pot, and stir-fry for a few minutes until fragrant.
  3. Pour in the coconut milk, and add the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste. Stir well to combine.
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the duck is tender and the sauce has thickened.
  5. Serve the Bebek Mprol hot with a side of white rice.

Recipe source: based.cooking · Unlicense (public domain dedication) · based.cooking contributors (maxime-desmetvds) (source file) · Markdown removed; light copyedit
No photo yet – illustrated placeholder.